Mixed Mushrooms in Cream Sauce / Gemischte Pilze in Rahmsauce

Page 66

| Course Type: Main Courses

(1 review)

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Tags: pasta cream mushrooms

Recipe Reviews

Nice, but far too complicated for what it was. Forget frying all mushrooms individually, or boiling the onion in broth! The only thing that really makes a difference is what kind of mushrooms you use. The more the merrier, I believe, because it'll make the range of flavours greater.

Unfortunately, we only had button mushrooms and bay boletes as fresh mushrooms, and ceps as dried ones, which made it a tad boring (and I have to admit, I'm not too keen on button mushrooms and the very similar bay bolete, while I love chanterelles and oyster mushrooms.. oh well...).

We served this with Spätzle, but it would also work with pasta or even with potatoes.

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